In Memory Of Karen Nicole Smith, 1972 - 2016

Scrumptious Island Stew Chicken With Chick Peas.

trini stew chicken recipe (14)

This dish takes me back to when I first moved to Canada and would hang out with my cousin and her husband. He’s the one who got me into lifting weights way back when. After work they would pick me up and head over to their place where we’d work out in their home gym and my cousin usually had this simmering on the stove for us after we were done working out. Our evenings consisted of working out, having dinner and playing a bootleg copy of Tetris. Good ole days!


You’ll Need…

4 lbs chicken  – cut into serving size pieces
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh  ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
1 tablespoon brown sugar
3/4cup water
dash of black pepper
1/4 hot pepper (I used Habanero)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1/2 teaspoon green seasoning
1 can chickpeas (Channa) 540 ml/194 fl oz

* I used chicken legs since I love the flavor you get from dark meat. If using chicken breast, I would sill toss in a couple pieces of dark meat just to balance things a bit.

In a large bowl place the cut pieces of chicken and pour the vinegar/lime or lemon juice and work between all the pieces of chicken. Rinse with cool water and drain. Then add all the ingredients, except the oil, sugar, chick peas and water. Allow this to marinate in the fridge for at least 30 minutes or 2 hours to get best results.

trini stew chicken recipe

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In a large heavy pot – I used an enameled cast iron pot, as I didn’t want to dig for the iron pot I got in Trinidad a few years back. A heavy pot enables better distribution of heat and makes stewing the meat much easier. Heat the oil on high heat, then add the brown sugar and stir. This is a bit of a tricky process and it’s important you get it right. No worries, I have faith in you. You want the sugar to completely dissolve, then start going frothy and finally it will go to a rich dark brown colour. DON”T let it go black or really dark brown or it will give the dish a bitter taste. Follow with the pics below.

As soon as you get the rich dark brown colour, add the pieces of seasoned chicken and stir so every piece gets colored with the caramel we just made. Use a spoon with a long handle when putting the seasoned chicken into the pot, as the hot oil/sugar combo can cause some splattering.  Bring to a boil, then reduce the heat to medium/low, cover the pot and allow that to cook for 15 minutes (stir occasionally).

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If there’s any marinade left in the bowl – keep it. While this cooks, open and rinse the can of channa (chick peas). I like to rinse any canned beans I use as I don’t care for the liquid it’s packed in, plus it’s usually loaded in sodium. After a good rinse, empty it into to bowl with the left over marinade.

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By this time the chicken should have a nice rich brown colour. Remove the lid and turn up the heat to cook off all the liquid which developed as the lid was on. The key is to burn off ALL that liquid.

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As soon as the liquid burns off, add the leftover marinade and chick peas to the pot. Give it a good stir and add the 3/4 cup of water. Bring this up to a boil, cover the pot and reduce the heat to a simmer. Allow this to cook for about 12 minutes. Stir a couple times during this cooking period. After 10-12 minutes, check to see if the gravy is runny or thick. If you find that it’s too thin, turn up the heat and cook off some of the liquid. For me,, the perfect consistency is like a stew or thick soup as I usually eat this on a bed of rice and love thick gravy.

trini stew chicken recipe (12)

trini stew chicken recipe (13)

Give this one a try – it’s loaded with flavour and I’m sure it will be a hit with your family and friends! Please leave me your comments or questions below as it’s always appreciated. Even if it’s just to say hello. And don’t forget to check out the links at the side for the Cooking Videos,  connect with me on Twitter and to join our select group on Facebook. See the images on the right side of the page to get started. And before I go I’d like to invite you to check out our new store, stocked with everyday cooking items. Including the cast iron pot I used in making this recipe. Browse The Caribbean Store. Do check out the huge selection of pepper sauces (Hot sauces) while you’re there!

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29 Comments

  1. April 16, 2019 / 9:20 am

    This is what I call, DELICIOSO.

  2. Donna
    November 23, 2015 / 4:43 pm

    Another delicious recipe. Thanks Chris!

  3. crissy
    July 5, 2014 / 2:57 pm

    I’ve only saw chick peas used in curry or fried so definitely going to try this, looks really good, thanks

  4. Tomomi
    June 29, 2014 / 6:06 am

    Wow, this looks so yummy! Since this recipe requires only 1/2 teaspoon of the green paste, would it ruin the dish if I omitted it? Thank you!

  5. August 26, 2013 / 2:03 pm

    Love your recipes and ideas!
    Thanks,

    Julie

  6. john
    December 25, 2012 / 1:28 pm

    Takes alot longer than 15 mins to boil off juice from chicken.

  7. Renee
    October 20, 2012 / 10:12 am

    love your recipes Im trying the stewed chicken tonight.

  8. Daniela
    June 14, 2012 / 11:42 am

    This looks really delicious. I love all-in-one-pot dishes and especially chicken. I definitely will give it a try.

  9. paulyann
    June 3, 2012 / 8:49 pm

    The oil and sugar should be at the end of the list of ingredients with the chickpeas so as not to confuse. I accidentally put the sugar in with the marinade. However, It all worked out because it was delicious!!! My Jamaican family was skeptical when I wasn't making traditional Jamaican stew chicken, but they were very impressed! Was so good and will make it again soon!

  10. May 27, 2012 / 11:43 pm

    YUM!
    I can't stop looking at all your recipes! Been here for more than an hour!
    I love how you have a step-by-step photo instructions!
    And i also subscribed to your youtube channel! And following you on twitter and facebook!
    So glad i found this website!

  11. Richard
    March 22, 2012 / 7:22 pm

    great Chris,always add peas later with rice and stew chicken.I never cook the peas the same time but looks good and i must try it.Thanks man

  12. Sandra
    March 20, 2012 / 2:51 am

    Hi Chris, I've never made this dish before but I'll sure try it. I usually make Stewed Chicken and Pigeon Peas and that is really tasty. Thanks again for your recipes and God bless!

  13. sam
    February 22, 2012 / 7:50 am

    the Caribbean shop is not there…

  14. Carol
    June 30, 2011 / 3:12 pm

    Alternate between the chick peas, kidney beans and black eye peas. It's the bomb.

  15. MW
    June 24, 2011 / 2:26 pm

    Just made this. . . . amazing! I will admit though, I added a bit more sugar and way more pepper than was called for. . ..

  16. raquel
    March 18, 2011 / 2:27 pm

    this recipe works well with lentils,red beans or black eyed peas

  17. Sweet Pete
    February 25, 2011 / 11:21 am

    Hey Chris, Do you think I can substitute bone-in chicken for boneless chicken in this recipe or will the meat be too dry?? I am just wondering if you or somebody ever tried it.

    • raquel
      March 18, 2011 / 2:24 pm

      you can substitute bone-in for boneless

  18. Sujata Basu
    January 7, 2011 / 11:17 pm

    fantastic…I know it tastes good but never cooked it myself…i'll follow your recipe and will definitely make it…thank u

  19. Becky
    December 31, 2010 / 2:10 pm

    Just made this for lunch, it was great. THANKS!! I made the green seasoning last week, and my Costa Rican husband even likes it!!!

  20. CtotheM
    December 30, 2010 / 12:47 pm

    This is my new go-to recipe. Everyone I have made it for loves it! Thank you.

  21. Karishma A.
    December 22, 2010 / 12:41 pm

    This looks absolutely delicious !! [[Yumm]] ….. Iam wondering if the dish will be good with Gungo peas [pigeon peas] instead of channa??

    🙂 !

    • raquel
      March 18, 2011 / 2:23 pm

      tastes even better with green pigeon peas

  22. November 28, 2010 / 11:34 am

    This looks yummy. Especially after a workout – in this COLD Country!

  23. JF Mercier
    November 21, 2010 / 2:15 pm

    Just did this dish and it's awesome…Great recipe homie.

  24. ghanwaty samaroo
    November 19, 2010 / 3:15 pm

    hi wont the chick peas be too hard if u put it with chicken for such a short period of time?

    • jumbieg
      November 19, 2010 / 4:01 pm

      Great question… That's the beauty of using canned chickpeas – they're usually pre-cooked already!

  25. Stephane Brière
    November 18, 2010 / 11:11 am

    Looks real good…I'm gonna try this on saturday before hockey night in canada…

  26. dianae hutchinson
    November 17, 2010 / 10:25 pm

    real trini food , i like this with sada roti!

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